Reader Recipes

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Make-Ahead Burgers
From Joan Frazier Hensley of McGaheysville

Ingredients:

bullet3 lbs. extra-lean ground beef
bulletHeavy-duty aluminum foil

Directions: Shape beef into 8 patties. Wrap individually in foil and freeze. To grill, place wrapped patties directly on coals and cook 8-10 minutes, depending on how well-done you prefer your burgers. This is my favorite way to grill burgers — they stay clean and juicy!

Chocolate Meringue Pie
From Mildred Huffman of Lexington

Ingredients: 

bullet9-in. pie crust, baked
bullet31⁄4 T cornstarch
bullet3⁄4 cup sugar
bullet3 T cocoa
bullet3 eggs separated (or egg substitute for filling only)
bullet21⁄4 cup milk (whole or 2%)
bullet1 T margarine

Directions: Mix cornstarch, sugar and cocoa in a medium saucepan. Add yolks of eggs and milk; mix well. Add margarine. Mix and cook on medium heat, stirring constantly with a rubber spatula. Remove from heat and add vanilla; stir. Pour filling into baked crust and top with meringue. Tip — coat unbaked pie crust with egg white before baking to prevent the crust from becoming soggy.

Meringue:

bullet3 egg whites
bullet1⁄2 t vanilla
bullet1⁄4 t cream of tartar
bullet1⁄3 cup sugar

Directions: Beat room-temperature egg whites, vanilla and cream of tartar on high speed until soft peaks form (tips curl) — about 1 minute. Add sugar, 1 tablespoon at a time, until stiff peaks form. Spread on hot filling, careful to seal around edges of pastry. Bake at 350˚ for 10-12 minutes or until brown. Cool on wire rack. Serves 6-8.

Joye’s Grilled Vidalia Onion
From Joye Crook of Bedford

Ingredients:

bullet1 large Vidalia onion
bullet1 T butter or margarine
bulletLemon pepper to taste

Directions: Cut onion into quarters, but not all the way through. Put butter or margarine in the center of the onion and sprinkle with lemon pepper. Wrap the onion tightly in heavy-duty aluminum foil. Place on the upper rack of your grill. A large onion will take about 20 minutes to cook at medium heat (350˚). Check for doneness by squeezing. Cook to desired tenderness.

Chilled Veggie Salad
From Jennifer Bailey of Nokesville 

Ingredients:

bullet14 1⁄2 -oz. can cut green beans, drained
bullet2 (15 1⁄4-oz.) cans whole kernel corn, drained
bullet12 cherry tomatoes, quartered
bullet1⁄2 cup chopped red onion
bullet1⁄4 cup dried parsley flakes
bullet1⁄2 cup white vinegar
bullet6 T vegetable oil
bullet3 T sugar
bulletSalt and pepper to taste

Directions: Combine green beans, corn, tomatoes, red onion and parsley in a large bowl. In a separate bowl, whisk together vinegar, oil and sugar. Pour over vegetables and toss to coat. Add salt and pepper to taste. Cover and chill in refrigerator for at least 2 hours or longer. Stir before serving.

Bootlegger Beans
From Annie Stribling of Midland

Ingredients:

bullet1 can pork and beans in tomato sauce
bullet3 strips of bacon, fried and broken up
bullet1 onion chopped, fried in the bacon fat
bullet1 T brown sugar
bullet2 or 3 T ketchup

Directions: Pour off most of the bacon grease after the onions are brown. Add the beans, brown sugar and ketchup. Stir well. Cover and simmer slowly for a few minutes or bake in a 300˚ oven for 1 hour. Double recipe for large bowl. Good potluck dish for picnics or church socials.

 

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